Monday, August 29, 2011

Banana Salad

Banana 2
Honey 2 tsp
Fresh grated coconut 3 tsp
Dry fruits(any of your choice)

Remove the outer skin and chop banana into round chunks.
In a mixing bowl add all the ingredients and mix well.
Serve banana salad as a nutritious food

Apricot Halwa

Dry Apricots 5-6
Honey  4-5 tsp
Salt a pinch

Soak apricots overnight in just enough water to cover them.
Next day strain the apricots and remove the seeds.
Puree the apricots adding little water or you can use the water it was soaked in.
Heat a pan on medium heat add pureed apricots, salt and honey.
Stir regularly to avoid scorching of the pan.
Cook till required consistency(halwa consistency)
Serve apricot halwa with dry fruits of your choice or fresh cream.
Apricot halwa can be refrigerated to increase the shelf life upto 15 days.

Sunday, August 28, 2011


Besan/Gram Flour 2 tsp
Rice Flour 2 tsp
Dalia/Roasted chana 2 tsp
Peanuts 2 tsp
Chilly powder 2 tsp
Curry leaf 3-4
Salt as per taste.
Oil for deep frying.

Heat oil in pan for deep frying.
In a bowl add besan, rice flour, salt, chilly powder, finely chopped curry leaf, peanuts, dalia and salt.
Knead everything adding little water to chapathi consistency.
Close the dough for 10-15mins and keep aside.
Apply a drop of oil to palm, pull out lemon size dough to hand and slightly flatten and deep fry until golden brown.
Serve nippatu as a tea time snack.

Fresh grated coconut can also be added while kneading.
A tsp ghee can also be added to the dough.

Sesame Raita

Sesame seeds 3 tsp
Tomato 1
Mustard 1/4 tsp
Chana dhal 1/4 tsp
Urad dhal 1/4 tsp
Green chilly 1
Coriander leaves few
Turmeric 1/4 tsp
Oil 1 tsp
Salt as per taste.

Roast sesame seeds on a heavy pan for 3-4 mins or until it starts to pop and colour changes to golden brown.
Cool the sesame seeds and grind to fine powder.
Was and finely chop tomato, green chilly and coriander leaves.
In a bowl add finely chopped tomato, green chilly, sesame powder and salt.
Heat oil in a pan add mustard, chana dhal, urad dhal, green chilly and turmeric.
Fry everything for 2-3 mins or dhals change colour.
Pour the tempered items to the bowl and mix everything well.
Serve sesame raita as a side dish with plain rice or with any pulao of your choice.

Apple Milkshake

Apple 1(Red)
Milk 1 cup
Honey as per taste
Pistachios few
Cardamom Powder a pinch

Roughly chop apple and remove the seeds.
Blend together apple, milk, honey, cardamom powder into smooth juice.
Serve apple milkshake with pistachios and ice cubes.

Thursday, August 25, 2011

Rava Laddu

Rava 1 cup
Powdered Sugar 1/2 cup
Ghee 1 tbsp
Raisins 5-6
Milk 2-3 tsp

In a wide pan heat ghee and fry rava on low heat for 10mins or until rava turns golden.
Remove from heat add sugar and raisins.
Cool the rava mixture to room temperature
Make medium sized ladoo with cooled rava mixture adding little milk when required.
Store rava laddu in airtight container and it stays for a week.

Wednesday, August 24, 2011

Veg Kolhapuri - My Style

Potato medium 2
Beans 4
Carrot 1
Onion medium 1
Tomato 1
Ginger Garlic paste 1 tsp or Grated ginger 2 tsp and minced garlic 2 tsp
Cinnamon 1 inch
Sesame seeds 2 tsp
Peppercorn 1 tsp
Coriander powder 2 tsp
Red Chilly powder 1 tsp
Salt as per taste
Oil 1 tsp
Coriander leaves.

Chop tomato roughly and grind to smooth paste
Chop all the vegetables into medium size, wash, boil and keep aside.
In a pan roast cinnamon, sesame seeds and peppercorn one by one for 2-3 mins or until aromatic and colour changes.
Cool the fried items and grind to fine powder.
Heat oil in a pan and fry finely chopped onion, when it turns slight brown add ginger garlic paste and saute for 2 mins or until the raw smell goes.
Now add the ground masala powder of cinnamon, sesame and peppercorn and mix well.
Add tomato paste half a glass of water and saute for 4-5 mins, toss in coriander powder, chilly powder and salt.
Add the boiled vegetables, increase the flame and cook for 2-3 mins.
Remove from flame and garnish with coriander leaves.
Serve Veg Kolhapuri with chapathi or roti.

Paneer cubes can also be added to veg kolhapuri.
Garam masala powder can be added for a different version.

Puffed Rice Upma

Puffed Rice 1 cup
Onion 1 medium
Green Chilly 2
Coriander and Curry leaves few
Mustard 1/4 tsp
Chana dhal & urad dhal 1/4 tsp each
Cumin Seeds 1/4 tsp
Turmeric 1/2 tsp
Oil 1 tsp
Salt as per taste.

First take a big bowl and fill it with water . In it pour puffed rice ,wash it and squeeze water with ur hand and put it in a bowl. Dont soak the puffed rice for a long time, else it will become like a paste.
In squeezed puffed rice add salt nearly 1 1/2 tspn and 1/2 tspn turmeric powder , mix well.

Heat a deep skillet and add oil, urad dal, cumin seeds, mustard seeds, dry red chilly, chana dhal , green chillies and curry leaves. (Add all one by one ).
Now add onions.
Once onions change colour add the puffed rice and mix well.
Switch off the stove when puffed rice gets heated.
Garnish with coriander leaves and grated coconut.

Finely chopped potato and tomato can also be added.
As a variation ginger garlic paste and garam masala can also be added.

Sunday, August 21, 2011

Cooked Rice Payasam

 Cooked rice 1 cup
Sugar 1 cup
Almonds 5-6
Milk 1 cup
Cardamom Powder 1/4 tsp
Golden Raisins 3-4
Ghee 1 tsp

Soak almonds in warm water for 10mins and remove the outer skin.
Put cooked rice, almonds, sugar and milk in a mixer grinder. Grind well.
In a deep pan, pour ghee and fry raisins, add ground mixture and stir well.
Add water to get the payasam consistency.
Add cardamom powder and bring it to a boil.
Your delicious 'cooked rice payasam' is ready.
Cooked rice payasam can be served hot/cold with any dry fruits of your choice for garnishing.

Channa Baingan masala

Black chickpeas - 1/2 cup
Violet Brinjals - 3-4
Onion 1 medium
Garlic 3 pods
Tomato Paste 1/2 cup
Salt as required
Oil 1 tsp
Coriander leaves few spring

Soak channa over night. Pressure cook till it becomes soft.
 Slice brinjals and onions lengthwise.
 Peel and drop garlic into small pieces.
 Heat oil in a frying pan and stir fry garlic followed by onions.
 When it turns golden, add sliced brinjals.
 Fry in medium flame, till brinjal becomes soft.
 Add tomato puree, boiled channa, (strain water and put channa alone) salt and sambar powder.
 Cook till dry and then add  coriander leaves.
 Mix well and serve as a side dish with rice or chapathi

Friday, August 19, 2011

Adai / Rice Dosa

Rice(Normal) 1 cup
Dry chillies 3
Fresh grated coconut/ finely chopped coconut pieces 4 tsp
Salt as per taste
Oil 1 tsp

Soak rice and red chilly for 2 hours. Grind the soaked rice, red chilly, coconut and salt with a glass of water to fine paste.
Heat a tava drizzle oil and pour the batter and prepare dosas.
Make sure adai is soft and colour has changed to light brown on both the sides.
Serve adai with any chutney or side dish of your choice.

Wednesday, August 17, 2011


Chickpeas - 1 cup
 Curd - 2-3 tsp. You can add more curd to make the consistency like a paste
Green chilly 1
 2 tsp olive oil.
 (4-5 drops )of lemon. You can add more if you like.
2-3  cloves of garlic (optional).
Salt to taste.

Soak chickpeas over night and then boil. In a grinder, add chickpeas, green chili, curd, garlic and salt. Grind to a paste.
Take it out in a air tight jar and add olive oil and lemon and mix well. Keep in fridge. This can be used for 4-5 days.

Sooji Toast Sandwich

Bread 2 slices(Brown or White)
Sooji/rava/semolina  4 tsp
Curd 3 tsp
Onion 1
Tomato 1/2
Carrot 1/2
Green chilly 2
Coriander leaves few springs
Salt as per taste
Pepper powder 1/2 tsp

In a bowl add semolina and curd and make a paste.
To this add finely chopped onion, green chilli, tomato , coriander leavas and grated carrot.
 If the paste is extremely dry add little water. Add salt and pepper and let this paste rest for half an hour.
You can also make this paste at night and use it in morning Apply a thin layer on bread. Heat a pan and use little oil. I used oil spray. Now keep the toast on pan, the side which has the semolina layer should face up, put 2-3 drops of oil on the semolina layer.
Let the bread get crisp from down and then flip. Press a little so that the semolina gets cooked well. After 2 minutes flip back (you will see that the semolina is well cooked) Serve hot.

Methi Dhal

Toor dhal 1/2 cup
Methi seeds 2 tsp
Turmeric 1 tsp
Mustard 1/4 tsp
Red chillies 2-3
Jeera seeds 1/4 tsp
Hing a pinch
Curry leaves 3-4
Coriander leaves few spring
Salt as per taste
Oil 1 tsp
Lemon Juice 2 tsp

Roast methi seeds for 2-3 mins or until aromatic and colour changes to golden brown.
Was toor dhal add roasted methi seeds and turmeric pressure cook until dhal is soft.
Heat oil in a pan except salt and lemon juice add all the other ingredients and fry for 2 mins or until mustard splutters and jeera changes colour.
Now add the boiled dhal and methi and a glass of water and salt.
Cook for 4-5 mins or until bubbles form, take off from flame and add lemon juice.
Serve methi dhal with steamed rice and a dollop of ghee.

Tuesday, August 9, 2011

Potato Wedges

Potato 2
Chilly powder 1 tsp
Chaat masala 1 tsp
Salt as per taste.
Oil for deep frying.

In a bowl add chilly powder, chaat masala and salt and mix well.
Wash and pat dry potato and remove the skin and cut into medium wedges
Deep fry the potato in oil until golden brown and put it on an absorbent paper.
When fried potato wedges are still hot, sprinkle the mixture of chilly powder chaat masala and salt.
Toss the wedges to make sure, spices are adjusted properly.
Serve potato wedges with tea/coffee as an evening snack.

Orange Lassi

Orange 1
Curd 1 cup
Sugar 3 tsp
Honey 2 tsp
Badam and pista 2

Peel the skin, remove the seeds and clean the orange and cut into medium pieces.
Beat the curd and keep aside.
To the blender add orange slices, curd and sugar and grind evenly or until all the ingredients are blended.
Drain the lassi in a bowl and add honey and finely chopped badam and pista pieces.
Serve orange lassi chill with few badam and pista pieces on top.

Taste the orange before grinding and according to that adjust honey and sugar.
Other dry fruits like raisin and cashew can also be added to the lassi.

Channa Peanut Kootu

Black Chickpeas 1/4 cup
Peanut 4 tsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chillies 3
Peppercorn 4
Fresh greated coconut 3 tsp
Oil 2 tsp
Mustard 1/4 tsp
Cumin/Jeera seeds 1/4 tsp
Hing 1/4 tsp
Green chilly 1
Curry leaves 4-5
Turmeric 1/2 tsp
Salt as per taste.

Soak channa overnight and pressure cook for 3-4 whistles with peanuts and keep aside.
Heat a tsp oil in a pan and fry chana dhal, urad dhal , peppercorn and red chillies for 2-3 mins or until aromatic and dhals change colour to golden brown.
Cool the fried ingredients and grind to fine powder and then add grated coconut and half glass of water and grind to fine paste.
Remove the ends and finely chop green chilly.
Heat oil in a pan add mustard, jeera, curry leaves, hing, green chilly and fry for a min or until jeera changes colour.
Now add the ground mixture and 2 glasses of water, boiled channa and peanuts.
Cook on simmer for 5-6 mins. Now add turmeric and salt and mix well.
Cook on high flame for 5-6 mins or until bubbles form in kootu.
Serve channa peanut kootu with steamed rice and dollop of ghee and papad.

Monday, August 8, 2011

Vanghi Bath Powder

Chana dhal 4 tsp
Coriander seeds/powder 3 tsp
Whole red chillies 4-5
Cumin Seeds 1/4 tsp
Hing a pinch

Roast all the ingredients on medium flame until its aromatic or the colour of the dhal and red chilly changes.
Cool the fried ingredients and grind to fine powder.
Store in an airtight container, can be stored upto 2months by refrigerating.

Wednesday, August 3, 2011

Tomato Sesame Chutney

Tomato 2
Sesame seeds 5 tsp
Tamarind 1 inch sized ball
Green chilly 3
Garlic 2 pods
Mustard 1/4 tsp
Urad dhal 1/4 tsp
Hing 1/4 tsp
Curry leaves 3-4
Oil 2 tsp
Salt to taste.

Heat a pan on medium heat and add sesame seeds and roast until its aroamtic and colour changes or until it starts popping.
Soak tamarind in warm water and extract the juice and keep aside.
Wash tomato and finely chop.
Wash remove ends and finely chop green chilly and garlic.
Heat a tsp oil in a pan add chopped tomato, garlic, green chilly and tamarind juice.
Saute for 3-4 mins or until tomato is cooked and the raw smell of tamarind is gone.
Cool the fried items.
To the blender add roasted sesame seeds and grind to fine powder, now add fried tomato, garlic, green chilly and salt. Grind to fine paste, add little water if required.
Remove the chutney to a bowl.
Heat oil in a pan add mustard, urad dhal, curry leaves and hing and fry for 2 mins or until urad dhal changes colour, pur this tempering on the tomato sesame chutney and mix well.
Serve tomato sesame chutney with dosas and idlis.

Monday, August 1, 2011

Spicy Almond Powder

Almonds 10-12
Tamarind 1 small inch
Whole red chillies 3-4
Cumin/Jeera seeds 1/4 tsp
Salt to taste
Oil 1/4 tsp

Heat a pan on low heat and add almonds, roast them until they change colour.
Add cumin seeds and tamarind to the same pan and fry briefly and keep aside.
To the same pan add oil and fry red chillies until they are aromatic.
Cool the roasted ingredients to room temperature and grind to fine powder adding salt.
Store the spicy almond powder in airtight container and can be used upto a month.
Spicy almond powder can be serve with idly or dosas

Coriander Coconut Chutney

Coriander leaves 1 bunch
Fresh grated coconut 5-6 tsp
Roasted chana/dalia 4 tsp
Green chilly 3
Curd 1 tsp
Salt as per taste
Oil 1/2 tsp
Mustard and urad dhal 1/4 tsp each

Wash clean and chop coriander leaves.
Cut the end wash and finely chop greeen chillies.
To a mixer add dalia, green chillies, coconut, salt curd and as little water as possible and grind to fine paste.
Take the chutney to a bowl.
Heat oil in a pan add mustard and urad dhal and fry for a min or until urad dhal changes colour and pour this on chutney and mix.
Serve coriander coconut chutney with dosa or idly.